You know the phrase “house poor”? We are here to tell you after you buy a home, decorate and renovate you will feel poor but in a good way! While creating the space of your dreams feels amazing it is important to be mindful of your budget. One great way to stay on budget is to reduce the amount of times you eat out. I know that doesn’t sound exciting with grand Valentines day ideas floating through your head but we have created an inexpensive version of Steak Oscar that will make you feel like you’re at a fancy restaurant. Perfect for fulfilling your Valentines Day ideas your significant other will be thankful for this amazing combination of steak, shrimp and velvety smooth béarnaise sauce. Did I mention it only takes 30min!! We find this dish comes together even faster when one person grills the steaks and the other creates remaining sides 🙂
Steak Oscar for Two
- 2 NY Strip Steaks about 16oz
- 1 bunch of asparagus
- 1 Knorr bearnaise sauce packet
- 1/2 lb of shrimp
- 1 tbsp of lemon juice
- 1 garlic clove chopped
- 1 stick of butter
- Olive oil
- Salt and Pepper
- 2 tbsp Parsley
- Season the steaks on both sides with olive oil, salt, and pepper. Preheat the grill one side on high and the other side on low. Place the meat on the high side for one minute flip over for another minute then put on low side for 4 minutes each side. When finished remove the steaks from grill and let rest covered on a cutting board for 10 minutes.
- For the asparagus preheat the oven to 425 degrees. Wash asparagus throughly and trim off the tough bottoms off. Layer on a sheet pan and drizzle with olive oil, salt and pepper. Roast for 10 minutes.
- To create béarnaise sauce follow directions on back of packet. In saucepan over medium-high heat, melt 1/2 cup butter; whisk in packet contents until blended. Remove from heat. Gradually whisk in 1 cup milk. Whisking constantly, bring to boil over medium-high heat. Reduce heat and simmer 1 minute whisking frequently.
- Meanwhile clean and remove tails from shrimp. Heat 1/4 cup of butter and 1 tsp of olive oil over medium heat in saucepan with chopped garlic. Once garlic is aromatic, about 1 minute, add the shrimp and season with salt and pepper. Cook shrimp two minutes per side and finish with one tablespoon of lemon juice.
Plate steaks on two individual plates, top with asparagus, shrimp, béarnaise sauce, dash of paprika and parsley. Enjoy!
You wake up in a beautiful hotel where you acted like an adult for 50% of the evening but the other 50% you got your grove on with your college friends and their spouses. It was a good wedding! Now time to be an adult, head to brunch and pretend you don’t wish you were still in college. My husband and I have been on the wedding circuit for three summers and the morning after we swear by a good Bloody Mary. We have tried Bloody Mary’s all across the U.S. and we think we have finally found our favorite Bloody Mary ingredients. Sundays for us tend to be football, buffalo dip and our arsenal of Bloody Mary ingredients. Some ingredients may seem strange but trust us its sooo GOOD!!
You will need McCormick Steak Seasoning , Vodka (we prefer Titos), Tabasco Spicy Bloody Mary Mix, steak sauce, ,and green olives.
Add the Vodka, steak sauce, steak seasoning, olives, and top with Tabasco mix. Mix well for best results!
Here’s the handy print sheet so you never forgot the best Bloody Mary Ingredients 🙂
Best Bloody Mary Recipe
- 1 tsp McCormick steak seasoning
- 1 shot of Titos Vodka
- 2 Cups Tabasco Spicy Bloody Mary Mix (Tabasco makes a mild version as well)
- 1 tsp Steak Sauce
- 1 tbsp green olives
Fill cup with crushed ice. Mix in vodka, steak seasoning, steak sauce and olives. Pour Tabasco Spicy Bloody Mary Mix on top and stir. Serve with celery and straw.
When hosting a party it is important to prep as much as possible. Prepping allows you to be an easy breezy host. We found this Pigs in a Blanket recipe on Martha Stewart and it is a huge hit!! Every time we make this recipe at least 5 people from the party ask for details! Rather than use fatty smoked sausages I like to find either a smoked turkey or chicken sausage for a less greasy pig. What makes this recipe even better is you can freeze the pigs in a blanket a week ahead of time!
Pigs in a Blanket
- Flour for dusting
- 2 sheets puff pastry
- Honey Dijon mustard
- 18 fully cooked sausages either smoked turkey or andouille chicken
- 1 large egg beaten
- Poppy seeds for sprinkling
- Sea salt for sprinkling
- Mustard or Ketchup for serving
On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
*Recipe from Martha Stewart Living
Sorry friends its another Butternut Squash recipe but what did you expect me to do with the bottoms of those squashes from those delicious noodles! My husband tells me soup does not make a meal but we can both agree that this butternut squash soup and rosemary bread recipe does indeed make a hearty meal.
The combination of the two recipes is so elegant we thought it would be fun to serve in our china tea cups for a new years eve cocktail party. Our friends just loved the savory combination of the soup and bread, and serving on our china just made the meal extra special.
Easy and Hearty Butternut Squash Soup
2 butternut squashes
32oz chicken broth low sodium
1 tbsp olive oil
1 medium onion
4 oz reduced fat cream cheese
1 tsp dried ground thyme
1 tsp dried sage
2 tsp salt
1 tsp pepper
Preheat the oven to 400 degrees. Microwave each butternut squash for 1 minute, then peel, remove seeds, and cube into 1 inch pieces. Place butternut squash cubes on a baking sheet with olive oil, salt and pepper. Roast for 15 minutes or until cubes are soft. While the butternut squash is roasting heat a large pot over medium heat with olive oil. When oil is hot add the onions and cook until translucent. Add the cooked squash and chicken broth to pot with onions and simmer for 15 minutes. Then use an immersion blender to blend the squash till smooth. Add the cream cheese, thyme, sage salt and pepper. Blend all ingredients till smooth with the immersion blender. Taste to ensure enough seasoning and serve with rosemary focaccia bread.
We were inspired by the Pioneer Woman to use the leftover rosemary from our rosemary skewers for focaccia bread. The bread is very sticky so we recommend adding extra flour than the recipe calls for. Enjoy!